Grilled Eggplant Parmesan Lasagna

credit to Racheal Ray for this one
Grilled Eggplant Parm Lasagna

Ingredients
• 4 tablespoons EVOO – Extra Virgin Olive Oil, divided
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 28-ounce can whole plum tomatoes, such as San Marzano
• 1 cinnamon stick
• Salt and ground black pepper
• 5 to 6 leaves fresh basil, torn
• 4 medium eggplants, thinly sliced
• 2 cups ricotta cheese
• 1 1/2 cups grated Parmigiano Reggiano, divided
• 2 egg yolks
• 2 1-pound balls smoked fresh mozzarella, thinly sliced
• Basil, for garnish
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 3 tablespoons dry bread crumbs

Place a medium pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and garlic to the pan, and cook until tender, 3-4 minutes. Add the tomatoes to the pan and break them up with a wooden spoon or potato masher. Add the cinnamon stick, salt, pepper and the basil to the pan, and simmer the sauce until thickened and aromatic, about 10 minutes.

While the sauce is simmering, brush the eggplant slices with the remaining EVOO and grill them until marked and tender, about 5 minutes per side.
Meanwhile, combine the ricotta, 1 cup Parmigiano Reggiano and egg yolks together in a medium bowl. Reserve.

When everything is ready, spread a thin layer of sauce over the bottom of a baking dish. Top with a layer of eggplant slices and spread half of the ricotta mixture over the eggplant. Top with another layer of eggplant and layer one third of the mozzarella over the eggplant. Top with some sauce and then more eggplant. Spread the remaining half of the ricotta mixture and top with another layer of eggplant. Top with another third of the mozzarella and sauce, and then with the remaining eggplant. Scatter the remaining mozzarella over top and sprinkle with the remaining grated cheese. Sprinkle the bread crumbs all over the top of the eggplant Parmesan. Bake in the upper third of the oven for about 45 minutes, until the top of the eggplant Parmesan is golden and the tomato sauce is bubbling. Let stand for 15 minutes before serving. Garnish with basil and serve.